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Masor Tenga or Assamese tangy fish curry is the most
commonly eaten traditional dish by most of the communities in
Assam, India. A simple and easy-to-make dish, it involves everyday
Masor Tenga or Assamese tangy fish curry is the most commonly eaten traditional dish by most of the communities in Assam, India. A simple and easy-to-make dish, it involves everyday kitchen items and spices. Masor Tenga is a light and sour dish that has fish (usually resident fishes like Rohu, Xol, Catla etc.,) as its main ingredient. The most common way to make this dish sour is to use tomatoes. But the use of kajinemu juice (long lemons), which is native to Assam and thekera (dried Mangosteen) are more popular now.
Get ready for a lip-smacking journey of extreme gastronomic pleasure as we take you through the step-by-step recipe to prepare this simple, yet delectable traditional Assamese dish.
4 pieces Catla/Rohu Fish, cleaned
2 potatoes, boiled and mashed
3 pieces red, dried chilies
cup mustard oil for frying fish
2 tbsp Lemon Juice
tsp fenugreek seeds
A bunch of coriander leaves, chopped
Rub salt and turmeric generously all over the surface of the fish pieces and let it sit for some time.
Pour cup mustard oil into a kadai or wok, fry the fishes until cooked on the inside and crisp on the outside. Set the fried fish pieces aside.
In the same wok, now add fenugreek seeds and red dried chilies. Fry in medium heat until the fenugreek seeds start to pop and the chilies crackle.
Add the boiled, mashed potato to the oil-fenugreek seed mixture. Add salt and turmeric to the potatoes and fry in low flame for about 5 minutes or until the potatoes turn brownish.
Now add the fried fish pieces and blend it with the potato.
Add 2 tbsp of lemon juice, 1 tsp sugar and 3 cups of warm water.
Stir well and cover with a lid. Cook in low flames till the curry comes to a boil. Adjust salt as per requirement.
After the curry has dried up a little, remove from heat. Add more lemon juice in case you want more sourness.
Garnish with chopped coriander leaves and serve piping hot with steamed rice.
Your Masor Tenga is ready to be relished, and add color to your dinner or lunch menu!